| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
15 |
Servings |
INGREDIENTS
| 1 |
|
Angel food cake (8 inches) |
| 1/2 |
ga |
Vanilla ice cream; slightly softened |
| 2 |
qt |
Fresh strawberries |
|
|
Sugar or Sugar substitute to taste |
INSTRUCTIONS
Cut the cake in half; tear one half into small pieces and set aside. Cut
the other half into 12-14 thin slices; arrange in the bottom of a wax paper
lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice
cream over cake, pressing down to smooth. Gently press the small cake
pieces into the ice cream. Cover and freeze. Just before serving, slice
strawberries and sweeten to taste. Cut dessert into squares and top with
strawberries. Serves
15.
Diabetic Exchanges: One serving (prepared with sugar free ice cream and
sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.
SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94
Date: Thu, 20 Jun 1996 20:07:54 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
MM-Recipes Digest V3 #172
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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